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Peanut butter buttercream is being freshly piped on to ultimate peanut butter cookies, the swirl pattern is seen on every cookie.
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Peanut Butter Buttercream - Pani Reka Pata Pīnati

A smooth and creamy buttercream, slightly salty and slightly sweet. Perfect to top your favourite cakes and cupcakes.
Course Baking
Cuisine Buttercream
Keyword best peanut butter frosting, best peanut butter frosting nz, lightly sweetned peanut butter buttercream, Peanut butter buttercream, peanut butter frosting, peanut butter frosting nz, Peanut butter icing, te reo Māori
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 Cups of buttercream (covers 16 small cupcakes)

Ingredients

Peanut Butter Buttercream - Pani Reka Pata Pīnati

  • 190 g pata kūteretere (softened butter)
  • 1 C (165 g) puehu huka (icing sugar)
  • 2 teaspoon (10 ml) wanira (vanilla)
  • 1 C (265 g) pata pīnati māeneene (smooth peanut butter, room temperature)

Instructions

Whip the Butter and Sugar:

  • Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) to a large bowl.
  • Whip for 5 minutes on high or until the mixture is almost white in colour and super fluffy in texture.

Add the Peanut Butter:

  • Add the pata pīnati māeneene (smooth peanut butter) and whip again for one more minute.
    The buttercream is now ready to use!
  • Pipe it, smear it or eat it out of the bowl if that’s what you need to do!

Store the Peanut Butter Buttercream:

  • This will keep in the fridge, in a sealed container for up to five days. 
    If it has been sitting in the fridge longer than four hours, bring it to room temperature for 20 minutes and then whip it for a minute or so before using it.